Ingredients

• For the burgers Ingredients
• 1 egg Ingredients
• 2 tbsp ground flaxseeds Ingredients
• 2 tbsp gluten-free tamari sauce or coconut aminos Ingredients
• 1 lb (450g) organic ground chicken Ingredients
• 1 red onion, chopped Ingredients
• 2 garlic cloves, chopped Ingredients
• 1/4 cup sundried tomatoes or grape tomatoes halved Ingredients
• 1/2 cup loosely packed fresh parsley, chopped Ingredients
• For the pineapple salsa Ingredients
• 1/2 fresh pineapple, peeled and cored and sliced into cubes Ingredients
• 1 sweet red pepper, chopped Ingredients
• 1/2 red onion, finely chopped Ingredients
• 1/4 cup loosely packed fresh cilantro, chopped Ingredients
• Juice from 1 lime Ingredients
• 2 tbsp extra-virgin olive oil Ingredients
• Sea salt and pepper Ingredients
• Optional: 1 tsp dried hot chili flakes Ingredients

Instructions

1. Preheat grill to medium.
2. For the salsa, brush pineapple with olive oil and grill until lightly browned. Chop into small pieces. In a medium size bowl, combine with red pepper, onion, cilantro, lime juice, sea salt, and pepper. Place in fridge and let the flavours mingle for an hour or two.
3. For the burgers, in a large bowl whisk the egg and tamari or coconut aminos. Add the ground flaxseeds, chicken, onion, garlic, sundried tomatoes and parsley. Mix well. Form into 4 to 6 patties, depending how large you like your burgers.
4. Grill burgers for 15-20 minutes or until completely cooked. Serve with pineapple salsa and a big raw salad.